Spaghetti Recipe

Bring water to a rolling boil

In a large pot, bring 4 liters of water to a vigorous boil over high heat. Add 1 tablespoon coarse salt once boiling.

Cook spaghetti

Add 12 oz dried spaghetti to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until pasta is al dente according to package time (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti in a colander.

Start the aromatics

While the water comes to a boil (or while pasta cooks), heat 2 tablespoons extra-virgin olive oil in a 12-inch skillet or medium saucepan over medium heat. Add 1 cup finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30–45 seconds; do not let the garlic brown.

Build the tomato sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon sugar (if using). Stir to combine. Bring the sauce to a gentle simmer.

Season and simmer

Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1 teaspoon red pepper flakes (if using). Let the sauce simmer gently, uncovered, for 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning with extra salt, pepper, or sugar as needed. Stir in torn fresh basil leaves at the end of simmering.

Combine pasta and sauce

Return the drained spaghetti to the pot or place into the skillet with the simmering sauce. Add 1 tablespoon unsalted butter and 1/2 cup of the reserved pasta cooking water to the sauce and pasta. Toss vigorously over low heat for 1–2 minutes, adding more reserved cooking water as needed (up to the remaining 1/2 cup) to reach a silky, lightly saucing consistency that coats the pasta.

Plate and garnish

Divide spaghetti among 4 plates or bowls. Sprinkle each serving with grated Parmesan (about 1/4 cup per serving), drizzle with 1/4 teaspoon olive oil if desired, and garnish with additional torn basil leaves. Serve immediately.